Ingredients (12)

2 tbsp of coconut milk (can be substituted with cow milk) -- not a must

5 dried red chillies, broken into pieces -- not a must

ten curry leaves -- not a must

salt

This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread, dosa, naan/rotti, idli etc. It is split beans and is red/pink in colour, but changes to yellow when cooked.

Instructions

1Wash the dhal well, place it in a pot, add three cups of water and let it boil. When it is 75 percent cooked (this is when the red/pink lentils turn into yellow and it is almost soft), add the garlic. If all water has been absorbed, add more.

2Once the lentils are soft, but not mushy, remove from pan.

3Take another pan, and heat the oil. When it is fully hot, add the mustard seeds.

4The mustard seeds should pop. then add fennel.

5Add onions.

6Add curry leaves (you will start feeling the aroma). Stir

7Add red chillies and stir. Chillies should become crispy but not burnt.

8Add turmeric powder and stir.

9Shut the flames and add the mixture to the dal in the second pot. With a big ladle, add some of the dal in the pot to the pan. Enjoy the sizzling. Add that mixture to the dal.

Yes, you can make Indian cuisine at home. Here, red lentils, carrots, and potatoes simmer with warm spices and vegetable broth until tender.

(01:10)

Easy Lentil Soup

This easy lentil soup is healthy, filling, and delicious. It happens to be vegetarian, too, and is packed not only with tender yet toothsome lentils, but carrot, celery, onion, spinach, and tomato. A little bay leaf, fresh thyme, and a splash of red wine or sherry vinegar perks everything up. Perfect with a loaf of good, crusty bread! Read more.